Become a masterchef with these 10 quick fixes for common kitchen mistakes

Too much salt in the dish Try adding an unsalted liquid such as low-sodium broth or stock to thin it out a bit. Despite what you've heard, adding chunks of potatoes to "soak up the salt" isn't a real fix since it soaks up only a tiny bit.

Chicken still raw in the middle  The best solution is to keep cooking it. To avoid any moisture loss, add the chicken to your pan cut-side down to sear the exposed interior and continue cooking it until it's done. 

Burnt the bottom of your pan Apply the burnt pot with a thin layer of vinegar and baking soda. This will fizz a bit so be careful. Now, scrub the burnt bits off and next time just turn the heat down and keep stirring the meal to prevent burning. 

Chilli is too spicy If the chillies have given an unwanted heat to the dish, then your best bet will be dairy. Add dairy products like sour cream and cheese to the dish. You can also warn your guests about the spice level.

Fries are limp and greasy Everybody loves crispy salted fries but what if it turns out to be greasy and limp. Well, the best solution will be to toss them back in the oil but make sure that the oil is extremely hot. Toss them till they turn golden brown. 

Cake layers coming out in pieces It can be a fretful situation if your cake breaks when you try to free it from the pan. The solution is in the recipe itself - Just use frosting to “glue” the pieces together and camouflage any not-so-pretty spots.

Cookies burned You can turn this into an opportunity. Grate off the burnt bottoms with a knife or rasp. Now, spread frosting, ice cream or whipped cream and make a sandwich by placing another cookie on top. 

Hard-boiled eggs have a weird grey-green ring While the greenish ring may be unsightly, the eggs are still perfectly fine to eat. To avoid it in the future, cook your eggs in a single layer in a pot.

Fresh greens wilting Fill a large bowl with ice water and submerge your wilted greens in it for about 30 minutes to an hour. Remove the leaves, dry them in a salad spinner and they should be nice and perky.

Gravy turns out lumpy Gravies can turn out to be lumpy which can ruin your whole dish. The easiest solution would be to strain it. In the future, try adding the liquid slowly and when it is warm. Keep whisking it to avoid clumping.

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